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FRA
Jamily Coach & Correspondent
Joined: 07 Aug 2004
Posts: 5477
Location: London don
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peggy
Joined: 06 Nov 2005
Posts: 1263
Location: Back in Belgium !
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 Posted: Mon Feb 26, 2007 21:11 |
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| FRA wrote: |
Better better, a LIMONCELLO!!!!!!
and renè! u don't like mushrooms???? wait for my spicy mushrooms and u'll directly go in heaven!  |
Spice mushrooms ? Heaven ? You sound Dutch now !!!!
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FRA
Jamily Coach & Correspondent
Joined: 07 Aug 2004
Posts: 5477
Location: London don
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Sandriche
Officer & Jamily Coach
Joined: 07 Oct 2005
Posts: 5564
Location: Austraria
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| Posted: Mon Feb 26, 2007 21:25 |
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Re: Jamily cooking
| the_doesman wrote: |
I'll do a lot for a good Wiener Schnitzel
ps oh and Sandra, as Östereicher, if you have any tips on improving this one then feel free to do so |
what would u be willing to do ??? ..take that plane..visit me..and then i choose a good restaurant ,...dinner with the doesman...
okay guys my deepest secret i hope u will still like me with knowing this..i cannot cook *blush*
this is really one of the most famous specialities..
we eat jam to it..cranberry jam..at least i do it and most people i know
my favourite meal hmmm...pasta and Wiener Schnitzel.. i get hungry..
in between the main meals i love to eat fruits ..
i have to mention here that i am a BIG MANGO FAN
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peggy
Joined: 06 Nov 2005
Posts: 1263
Location: Back in Belgium !
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the_doesman
Officer
Joined: 11 Feb 2002
Posts: 425
Location: the Netherlands
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| Posted: Mon Feb 26, 2007 21:47 |
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Re: Jamily cooking
| Sandriche wrote: |
| okay guys my deepest secret i hope u will still like me with knowing this..i cannot cook *blush* |
Sandra, everybody can cook, even you ... just keep trying and don't give up
Last edited by the_doesman on Tue Feb 27, 2007 19:09; edited 1 time in total |
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mr.az
Joined: 01 Sep 2005
Posts: 2421
Location: rallying
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| Posted: Mon Feb 26, 2007 21:51 |
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i love pasta 
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peggy
Joined: 06 Nov 2005
Posts: 1263
Location: Back in Belgium !
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| Posted: Mon Feb 26, 2007 21:54 |
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| FRA wrote: |
ahahahahahha of course!
The correct recipe before a gig in the sky!
Meike, suzieeeeeeeeeeeeeeeeeeee, have this for dinner!!!! |
Well, they will certainly fly high !!!
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FRA
Jamily Coach & Correspondent
Joined: 07 Aug 2004
Posts: 5477
Location: London don
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| Posted: Mon Feb 26, 2007 22:04 |
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Okay, considered that many of us like PASTA, here there r some recipes:
LINGUINE ALLA PUTTANESCA:
2 tablespoons of olive oil
1 clove of garlic, chopped
6 anchovy fillets, chopped
1 35 oz can imported italian plum tomatoes, crushed with their juices
1 tablespoon capers
12 gaetta olives, pitted
1/2 teaspoon of oregano
freshly ground black pepper to taste
1 pound linguini pasta
1. Heat olive oil in a large sauté pan over medium high heat. Add garlic and anchovy, cook until garlic is lightly browned.
2. Crush tomatoes and add with juices. Bring to a boil, stirring occasionally, then reduce to a simmer.
3. Add capers, olives, oregano, black pepper, and 1/2 cup of water. Cook at a simmer for 20 minutes.
4. While the sauce is cooking bring a pot of generously salted water to a boil. Add the linguini and cook uncovered over high heat until al dente.
5. Drain pasta, toss with sauce and serve.
Tagliatelle alla Bolognese
Just about every region of Italy has it's own version of a Ragu, a slow cooked meat sauce. The most famous of course is from Bologna, Ragu alla Bolognese. Here we use even parts beef, pork, and veal for the meat, but it can also be done using all beef or 2 parts beef to one part pork if you like. This recipe makes more sauce than you will need for the pasta. The remaining sauce can be frozen to use later, allowing you to have a dish usually reserved for the weekend any time.
3 tablespoons olive oil
1 pound ground chuck
1 pound ground pork
1 pound ground veal
1/4 pound pancetta, chopped coarsely
1 small onion, chopped fine
1 carrot, chopped fine
1 celery stalk, chopped fine
6 tablespoons good quality tomato paste
6 cups meat broth, hot
1/2 cup heavy cream
salt and pepper to taste
1 pound fresh tagliatelle pasta
1. In a large deap saute pan, heat the olive oil over medium-high heat. Add beef, pork, veal and pancetta and cook until all the meat is lightly browned. Drain excess fat and add onion, carrots and celery. Lower the heat to medium and cook, stirring until the onions are translucent and the carrots and celery are softened.
2. Stir in the tomato paste, turn the heat to high and add one cup of the hot meat broth. Cook, stirring occasionally to scrape up any residues sticking to the bottom of the pan, until all the broth has evaporated. Repeat this process twice more adding one cup of broth at a time. After the third cup of broth evaporates, add the remaining 3 cups of broth, lower the heat to a simmer and cook uncovered until sauce is thick approximately 2 hours.
3. Add the cream and simmer for 5 minutes. Season with salt and pepper to taste. Bring a pot of generously salted water to a boil, add the tagliatelle and cook until al dente. Strain pasta, toss with the bolognese sauce in a large bowl and serve.
Crackpot ravioli casserole:
Crockpot Ravioli Casserole Recipe
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1.5 lbs lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 28 oz can peeled tomatoes, in thick tomato puree
1 15 oz can tomato sauce
2 tsp Italian seasoning
1/4 tsp pepper
1 lb bow-tie pasta or fettucine, freshly cooked
1 10 oz pkg frozen chopped spinach, defrosted and squeezed to remove excess moisture
2 cups ricotta cheese
1/2 cup freshly grated Parmesan cheese
In a large skillet over medium-high heat, cook the ground beef, onion and garlic, stirring often to break up lumps, until the meat loses its pink color, about 5 minutes. Tilt the pan to drain off excess fat, then transfer the beef mixture to a 3.5-qt slow cooker.
Add the tomatoes with their puree, the tomato sauce, Italian seasoning, and pepper, stirring to break up the tomatoes with the side of a spoon. Cover and slow cook for 7 to 8 hours on low.
Skim the fat from the surface of the meat sauce. Stir in the cooked pasta, spinach, and ricotta and Parmesan cheeses, and slow cook for 5 more minutes.
ENJOY THEM!
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peggy
Joined: 06 Nov 2005
Posts: 1263
Location: Back in Belgium !
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FRA
Jamily Coach & Correspondent
Joined: 07 Aug 2004
Posts: 5477
Location: London don
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peggy
Joined: 06 Nov 2005
Posts: 1263
Location: Back in Belgium !
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| Posted: Tue Feb 27, 2007 13:01 |
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Breakfast this morning:
una napolitana !
The best chocolate bread i know, and it's not even from Belgium haha !
And i had a nice cappucino
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FRA
Jamily Coach & Correspondent
Joined: 07 Aug 2004
Posts: 5477
Location: London don
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peggy
Joined: 06 Nov 2005
Posts: 1263
Location: Back in Belgium !
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| Posted: Tue Feb 27, 2007 14:20 |
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You know these chocolate breads, they are made of mille feuilles (mil hojas) hand than inside of them chocolate.... Hmmmmmm.....
Here they call them Napolitanas, funny !
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Ali.Shep2k7
Joined: 02 Mar 2007
Posts: 4
Location: Preston
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| Posted: Sun Mar 04, 2007 16:54 |
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Re: Jamily cooking
Hey mate that sure looks tasty 
Ali (Ali.Shep2k7)
Ps.you the man at food!
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